I was testing the omelet recipe and decided to scramble it up...omg. It's perfect! I think I like this more than regular tofu scramble. Will post a pic later with cheezy scrambled tofu eggs over toast.

Isa recommends testing the batter with a tablespoon of it first (to make sure you don't need more water). It was fairly thick, but when I tried to flip the mini omelet I was making, it broke so I decided to scramble it up. The flavor is really eggy and great (you need the black salt for this), but I think it will be even better with some shredded cheezly, some mushrooms and onions and some buttered toast.

I still need to work on the texture of it. I think it might be best to let it cook a bit, as you would the omelet, before "scrambling" it. Otherwise it doesn't have a chunky texture. Just more of a creamy mash. This isn't bad if you add lots of veggies to it, but not totally scramble-like. It seems like I want a combo of the creaminess of the omelet and the chunkiness of a tofu scramble. Either way, the recipe is pretty awesome as a base.

I might try adding additional chickpea flour next time to try and get it more scramble-like.

I added sauteed mushrooms, bell pepper, shallots and cheddar cheezly to the scramble and we ate it with bread and some hot sauce. It was awesome.

Weird idea, but how do you think the batter would hold up in the freezer? It would be cool to thaw some on a weekend and make scrambled eggs and other brunch stuff.

oh that reminds me that I once made scrambled tofu from frozen tofu and the texture made it way better (like, all its water had frozen making "holes" in it and when the ice melted it kind of naturally crumbled)It was organic tofu from a health store next door (can't remember the brand -home made by them maybe?), anyway a firm-not-too-frim kind.